Italian Vegan Meatballs

Italian Vegan Meatballs

Based on 0 ratings

"Incredibly authentic meatballs for those looking to capture the taste of Italian whilst staying vegan. You wouldn’t know they were vegan!"

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
4
vegan sausages
3 cloves
garlic
scallions
½
chili
½ tbsp
thyme
½ tsp
rosemary
1 tbsp
sliced almonds
1 tbsp
nutritional yeast
½
onion
120 ml
dry vegan red wine
½
bay leaf
½
canned crushed tomato
salt
pepper
sprigs
thyme (for garnish)

Utensils

food processor, bowl, frying pan

  • Step 1/12

    • 1 tbsp sliced almonds
    • 1 tbsp nutritional yeast
    • food processor

    Blitz together the flaked almonds and nutritional yeast in a food processor until fine.

  • Step 2/12

    • 4 vegan sausages
    • bowl

    Deskin the sausages and add to a mixing bowl with 2 tbsp of the blitzed flaked almond / yeast mixture.

  • Step 3/12

    • 3 cloves garlic
    • scallions
    • ½ chili

    Mince 4 of the garlic cloves and finely chop the red chilli and scallions and add them all to the mixing bowl.

  • Step 4/12

    • ½ tbsp thyme
    • ½ tsp rosemary
    • salt
    • pepper

    Finely chop the thyme and rosemary (if using fresh) and add them to the bowl with some seasoning.

  • Step 5/12

    Mix together well and then form the mixture into small balls. It’s a good idea to wet your hands to stop the mixture from sticking to your hands. You should get around 16 meatballs from this mixture.

  • Step 6/12

    Set the meatballs aside until you’re ready to cook them.

  • Step 7/12

    • ½ onion

    Meanwhile, prepare the sauce. Place a large saucepan over a medium heat and add a little oil. Once it’s hot, add the diced onion, the 2 remaining minced garlic cloves and seasoning.

  • Step 8/12

    • 120 ml dry vegan red wine
    • ½ bay leaf

    Sauté the mixture for 2-3 minutes before deglazing the pan with the wine. Add the bay leaf and thyme and let the wine bubble away for 3 minutes.

  • Step 9/12

    • ½ canned crushed tomato

    Add the can of chopped tomatoes to the pan and stir well. Turn the heat down low and let the sauce cook away and thicken up for 10-12 minutes.

  • Step 10/12

    • frying pan

    To cook the meatballs, heat a large non-stick frying pan over a medium heat and add a touch of oil. Add the meatballs and fry for around 8 minutes, turn regularly.

  • Step 11/12

    When the meatballs are firm and golden, add them to the tomato sauce and turn the heat down to low. Make sure the meatballs are coated well in the sauce.

  • Step 12/12

    Serve the meatballs (or serve with pasta) and the remaining ‘Parmesan’ (i.e. almond and nutritional yeast).

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